Cookbook:Cuisine of Mexico

| North American cuisines

Mexican cuisine is primarily a fusion of indigenous Mesoamerican cooking with European, especially Spanish, elements added after the Spanish conquest of the Aztec Empire in the 16th century. The basic staples remain native foods such as corn, beans and chili peppers, but the Europeans introduced a large number of other foods, the most important of which were meat from domesticated animals.

Regional Cuisines of Mexico

 * Cuisine of Jalisco
 * Cuisine of Yucatan

Recipes
This is a list of recipes identified as part of Mexican cuisine. It does not include recipes based in part on Mexican ingredients, but which are not indigenous to Mexico itself.


 * Adobo sauce
 * Atropellado de coco
 * Bizcochito
 * Buñuelos
 * Burrito
 * Camotes enmielados
 * Chilaquiles
 * Chiles en nogada
 * Churros
 * Cochinita pibil
 * Enchiladas Rojas
 * Flour Tortilla
 * Guacamole
 * Huevos Rancheros
 * Horchata
 * Machacado con huevo
 * Menudo
 * Mexican Seasoning
 * Mexican Tomato Soup
 * Pico de Gallo
 * Quesadilla
 * Refried Beans
 * Salsa Fresca
 * Taco
 * Taco Meat
 * Tacos de bistec
 * Tortilla
 * Tortilla Chip
 * Tres leches cake